Carrot Chia Peekaboo Muffins


 Tea time is the perfect time for visitors. It is easy to prepare and seems to encourage conversation. I'm always on the lookout for easy yet delicious desserts to accompany a hot cup of tea and think I found one that is both.

I took this carrot cream cheese muffin recipe, added some chia seeds and cardamom, and the result is a crunchy bite with a warm hint of spice.

Here is my recipe for Carrot Chia Peekaboo Muffins in ten easy steps:

1. Preheat the oven to 400°F. Line a 12-well muffin pan with paper muffin cups.

2. Place one unwrapped, 8-ounce package cream cheese o in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in 1/4 cup granulated sugar. Stir until smooth. Set the filling aside while you make the muffin batter.

3. Whisk together the following:
2 1/4 cups (9 1/2 ounces) flour
1/2 cup granulated sugar
¼ cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons chia seeds
1 1/2 teaspoons ground cinnamon
1 teaspoon cardamom
3/4 teaspoon ground ginger
3/4 teaspoon salt

4. Place the following in a measuring cup or small bowl and whisk until well combined:
2 large eggs
3/4 cup water
1/3 cup vegetable oil

5. Stir the wet ingredients into the dry ingredients then add 1 cup grated carrots, lightly packed (about 2 medium-large carrots)

6. Drop about 2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom.

7. Dollop on a heaping tablespoon of filling.

8. Cover with enough batter to fill the muffin cups quite full.

9. Sprinkle some coarse white sugar on top of the muffins.

10. Finally, bake the muffins for about 20 minutes.

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